Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Pheasant |
| \N \N | Butter |
| 2 cups | Hot water |
| 3 tablespoons | Butter |
| \N \N | Salt & Pepper |
| 2 \N | Cubes chicken bouillon |
FOR SEASONING PHEASANT
BASTING SAUCE
Stuff pheasant with bread stuffing, if desired, or just sprinkle salt & pepper. Place on side on low rack in 9 x 9-inch shallow pan in a 350 degree oven.
Do not cover. Add bouillon & 3 tb butter to hot water & stir until mixed. Baste pheasant every 15 min. with this. After half the cooking time is over, turn pheasant over. Roast 1¼ - 1 ½ hrs., depending on size of bird & wheather it's stuffed.
Remove & thicken basting juices with flour for gravy.